July 9th, 2007 - Kholrabi
I originally wrote this as a comment on Sugar Creek Farm’s post about cooking kohlrabi, and decided it was good enough to share here, too!
The best way to eat kholrabi is long before what you see at the markets. I’ve rarely bought it there since it’s so nasty when it’s that big. You should eat it when it’s small, smaller than a tennis ball, preferably around the size of a golf ball. And then eat it raw with a little salt.
Oh so yummy!
If the skin is tough, peal it, but the smaller ones can be eaten skin on.
I really should grow my own so I can eat it small again. Got some tennis-ball sized ones at the market yesterday; hope they are small enough for raw in my salad tonight. My Grandfather Frost always loved kohlrabi, too (not to be confused with the Russian Grandfather Frost. My grandpa’s last name is Frost).